📋Pumpkin Gnocchi With Cinnamon And Brown Butter

pumpkin gnocchi seasoned with cinnamon and walnuts

📋Pumpkin Gnocchi With Cinnamon And Brown Butter

Pumpkin Gnocchi is a delightful twist on traditional gnocchi that captures the essence of Italian culinary artistry. This authentic Italian recipe requires just three ingredients and no eggs, setting it apart from the store-bought versions. These pillowy dumplings are small, light, and fluffy, offering a burst of genuine pumpkin flavor that can elevate any dinner party to a memorable occasion.

Course Side Dishes

Cuisine Italian

Diet Vegan, Vegetarian

Keyword pumpkin, side dish, Vegan

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 347kcal

Author Laura Tobin

Equipment

Ingredients

2 medium potatoes
¼ fresh pumpkin cut in cubes
1 cup all-purpose flour
½ cup semolina flour
1 teaspoon salt
¼ cup chopped walnuts
2 teaspoon cinnamon
½ cup butter olive oil for vegan version
1 tablespoon salt (for boiling potatoes)
1 tablespoon salt (for boiling gnocchi)

US Customary - Metric

Instructions

Roasting the Pumpkin

Place cubed pumpkin on a baking sheet lined with parchment paper. Season with salt and olive oil.
¼ fresh pumpkin cut in cubes
Roast in an oven preheated to 200°C (400°F) for 45 minutes. Ensure the pumpkin is well-cooked and dry to avoid adding too much flour later.

Boiling the Potatoes

Fill a large pot of salted water and bring to a boil.
1 tablespoon salt
Add the regular potatoes and cook for 20-25 minutes.
2 medium potatoes
Use a sharp knife to test if the potatoes are done; it should smoothly pierce the center.
Drain the potatoes.

Mashing the Potatoes and Pumpkin

While the potatoes are still warm, peel them.
Use a potato ricer to mash the potatoes and pumpkin together into a large bowl.
Let them cool down to room temperature

Shortcut for Mashing

If you have a KitchenAid with a vegetable strainer, you can skip the peeling and mash the potatoes and pumpkin effortlessly.

Preparing the Gnocchi Dough

In a large bowl, combine the mashed potato and pumpkin mixture with flours and a teaspoon of salt.
1 cup all-purpose flour, ½ cup semolina flour, 1 teaspoon salt
Mix until a smooth dough forms.
If the dough is too sticky, add a small amount of flour.

Shaping the Gnocchi

Take a dough ball the size that fits in your palm.
Roll it into a long rope on a floured work surface.
Cut the rope into small, equal pieces using a bench scraper.
Gently press the back of a fork onto each gnocchi to create the classic ridged pattern
Place the uncooked gnocchi on a clean work surface covered with flour

Cooking the Gnocchi

Bring a large pot of salted water to a boil.
1 tablespoon salt
Add the gnocchi in batches, ensuring they are in a single layer.
Boil for 2-3 minutes until the gnocchi float to the top of the water.
Use a slotted spoon to transfer the cooked gnocchi to a large pan with the brown butter
½ cup butter

Finishing Touches

Sprinkle the gnocchi with grated wild nuts and cinnamon.
¼ cup chopped walnuts, 2 teaspoon cinnamon
Serve while still warm

Video

Notes

Making brown butter

Place butter in a small pan over medium heat.

Skim off the white particles with a ladle.

Continue heating until the butter turns a light golden brown.

Top tips

Peel and strain the potatoes while still warm
DON'T peel the potatoes before boiling them or your gnocchi will be soggy.
If you don't have a ricer, use a fork but do not use a blender as it will make them waxy.
Wait until they are completely cold/room temperature before mixing them with the flour
Once the gnocchi are shaped lay them on a tray full of flour. Keep the gnocchi separate otherwise they stick to each other. Dust with more flour

Nutrition